Step 1: Prepare the Batter

In a large bowl, combine the all-purpose flour, rice flour, salt, sugar, garlic powder, and black pepper. Add the ice-cold water and egg. Mix until a smooth, slightly runny batter forms.

Step 2: Add the Vegetables

Gently fold the carrots, zucchini, green onions, and sliced onion into the batter. Ensure the vegetables are evenly coated.

Step 3: Heat the Pan

Heat 2–3 tablespoons of vegetable oil in a non-stick skillet over medium-high heat. Make sure the pan is hot enough before adding the batter.

Step 4: Fry the Pancakes

Spoon a portion of the batter onto the pan and spread it into a thin circle. Cook for about 3–4 minutes until the bottom is golden and crispy. Flip and cook the other side for another 3 minutes. Add more oil if needed for crispier texture.

Step 5: Make the Dipping Sauce

While the pancakes cook, whisk together all dipping sauce ingredients in a small bowl. Set aside for serving.